Tamil ~~~ Vendhaya Keerai
Telugu ~~~ Menthi Kura
Punjabi ~~~ Methi
Kannada ~~~ Menthe, Mente
Malayalam ~~~ Uluva
|1 bunch||Fresh fenugreek leaves|
|2 nos||Onion (chopped)|
|3 clove||Garlic (crushed)|
|2 tbsp||Fresh grated coconut (or use dry desicated coconut flakes ))|
|1 no||Dry red chili|
|¼ tsp||Cumin seeds|
|4 nos||Curry laeaves|
|½ tsp||Salt (or to taste)|
Fenugreek tender stalks are edible, so cut off the hard stalks along with the roots and discard. Wash them thoroughly in cold water and rinse for a couple of times. Chop them finely and keep aside. Heat oil in a pan splutter mustard, cumin seeds, dry red chili and curry leaves. Add the chopped onions and garlic, fry for a minute over medium flame. Now add the chopped fenugreek leaves along with sugar, turmeric and asafoetida. Saute till it wilts slightly, add salt and grated coconut. Fry for 2 minutes and switch off. Serve hot as a side for rice.
Sugar is mainly added to keep the leaf green even after wilting and to minimize the bitter flovour.
Grated coconut is optional and is added to reduce the bitterness.
Garnishes like roasted crushed peanuts or coarsely crushed Dalia can also be used instead of coconut to make it more healthy.
Serves 3 to 4 (approx), each bunch with 30 fenugreek stalks.